Salmon-Stuffed Cabbage

Serves 4


  • 1 medium head savoy cabbage
  • 1 pound canned salmon
  • 3 garlic cloves, peeled
  • 1/2 cup chopped fresh parsley
  • 1/2 cup watercress leaves
  • 1-1/2 tablespoons extra virgin olive oil
  • 1/4 teaspoon cayenne pepper
  • coarse sea salt
  • 1-1/2 tablespoons macadamia nut oil
  • 1 large onion, peeled and chopped
  • freshly ground black pepper
  • 1/4 cup chicken broth
  • alfalfa sprouts, for garnish


  1. Bring a large pot of salted water to a boil over high heat.
  2. Meanwhile, remove enough outer leave of the cabbage to get 8 large, nearly perfect leaves. Use a paring knife to remove their thickest vein. Blanch the leaves in the boiling water until softened, about 1 minute. Remove and drain on paper towels.
  3. Combine the salmon, garlic, parsley, watercress, olive oil, cayenne, and a large pinch of salt in a food processor. Pulse until minced and well combined but not pureed.
  4. Spoon a portion of the salmon mixture on the lower third of each cabbage leaf, fold in the sides, and roll up. Be careful not to overstuff or roll too tightly.
  5. Heat the macadamia nut oil in a large skillet over medium-high heat. Add the onion and sauté until it softens, about 5 minutes. Season with salt and pepper. Add the chicken broth and cook for another 5 minutes.
  6. Carefully add the cabbage rolls, seam-side down, in a single layer and cover the skillet. Adjust the heat to a simmer and cook, turning once, until the rolls are firm, 10 to 15 minutes. (You may
    need to add a bit more broth.)
  7. Place two cabbage rolls on each plate, drizzle with some pan juices, garnish with alfalfa sprouts, and serve.

*NOTE: You can use cooked shrimp or ground beef in place of the salmon.